Instant Pot Chili Recipe

Name: Instant Pot Chili Recipe
Prep time: 10 min
Cook time: 37 min
Total time: 62 min
Yield: 8 servings
Cuisine: Tex-Mex,American
Ingredients: 1 tablespoon cooking oil; 1 medium onion, chopped; 4 medium cloves garlic, minced; 1 1/2 pounds ground beef; 1 1/2 cups low-sodium beef broth; 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can kidney beans, rinsed and drained; 3 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 (14.5-ounce) cans diced fire roasted or regular tomatoes; 8 ounces tomato sauce; 1 cup shredded cheddar cheese, for garnish, optional; 1/4 cup coarsely chopped cilantro, for garnish, optional; 1/4 cup thinly sliced green onions, for garnish, optional; 1 medium avocado, diced, for garnish, optional; 1 cup sour cream, for garnish, optional

A flavorful Instant Pot chili that tastes as though it has slow-simmered for hours, prepared quickly and easily.

⭐ 4.5 (23 reviews) Prep: 10 minCook: 37 minTotal: 62 minYields: 8 servings

Category Tags:

Entree Dinner Lunch Soup

Cuisine Tags:

Tex-Mex American

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Instructions

Turn on the Instant Pot's sauté function and heat oil. Add onions and cook for 3 minutes until softened, then add garlic and cook for 30 seconds more.
Add ground beef and cook for 5 minutes until browned, draining any excess fat.
Pour in beef broth, scraping the pot's bottom to loosen bits. Layer the beans, seasonings, tomatoes, and tomato sauce without stirring.
Secure the Instant Pot lid, set the vent to sealing, and pressure cook on high for 15 minutes.
Perform a quick release of pressure, then switch to simmer. Cook uncovered for 5 to 10 minutes, stirring frequently until the chili thickens.
Serve the chili with desired toppings.

Nutritional Info (per serving)

Calories: 380 kcal

Carbohydrate: 25 g

Cholesterol: 76 mg

Fiber: 9 g

Protein: 31 g

Saturated Fat: 6 g

Sodium: 959 mg

Sugar: 6 g

Fat: 18 g

Unsaturated Fat: 0 g